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Vanilla Garlic is my nifty food blog that I tinker at with essays about life and food that I like to think are humorous or thoughtful. I also work as a freelance writer and a cookbook author. Whether I succeed at any of this debatable.

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Monday, April 7, 2008

Many thanks to all of you who e-mailed me and left comments of your sympathies in my moving woes. It was beyond touching. Really. I cannot thank you all enough.

It amazes me how such a simple little blog can connect you to so many people.

The Gateway to Hell is becoming less so. I think it was all the drama and shock involved with the move. It's safer than I thought, though still, I look forward to moving to a nicer part of town. And plus, a tiny little closet bathroom for two gays? I see a civil war a-brewing. Still, the kitchen rocks, and the place would be cozy if I could pick it up and move it to a nice part of East Sac.

For anyone concerned, as many of you were, Rob and I are still together. I just haven't mentioned him recently because he is now reading the blog and finding out about that I poke fun at him regularly here. Not that that will stop me. In fact, it encourages me to do it more.

I still have no internet at home, and will be bringing you another post later today once I get to the school campus. A little story, culinary training, and an awesome recipe for a curried yogurt chicken salad.

Again, thank you all for your love, thoughts, well wishes, and mafia hit offers (the last I would like to save for a rainy day).

5
comments:

Seems like I have stumbled across your blog in the middle of your moving woes, but I've really enjoyed reading it and am looking forward to seeing you write about what's happening in your kitchen once you're properly up and running again.

Glad to hear things are looking up and aren't as bad as they seemed! I thought you were dealing with a break-up and a move at the same time, and I'm happy to hear that wasn't the case. Take care and good luck teaching the new roomie how to boil water. :)

Hey, you're leaving a comment! That's pretty darn cool, so thanks. If you have any questions or have found an error on the site or with a recipe, please e-mail me and I will reply as soon as possible.~Garrett